Make this arugula sun dried tomato salad in less than 5 minutes without pasta or less than 20 minutes if you add pasta to this delicious salad. Arugula, also known as rocket in other parts of the world, has a distinctive flavor that can be bright, tart, peppery, and slightly bitter. I tend to use baby arugula because it has a bit milder taste where mature arugula is somewhat “spicier”.
Arugula Sun Dried Tomato Salad
With spicy arugula, canned chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar, you can modernize the classic pasta salad with this fresh, no mayo dish!
Ingredients
- 3 cups baby arugula
- 6 oz uncooked mezze rigatoni pasta or chickpea or gluten-free pasta (optional)
- 1/4 cup sun dried tomatoes chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- kosher salt to taste
- 1 can chickpeas rinsed and drained
- 4 tbsp Parmesan or Pecorino cheese freshly shaved
- fresh black pepper to taste
Instructions
- In a large pot of salted water, boil pasta according to package directions for al dente.
- Drain and rinse under cold water to stop the pasta from cooking further.
- Toss the pasta with baby arugula, sun dried tomatoes, chickpeas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
- Divide between 4 plates and top with remaining shaved Parmesan cheese.
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